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| 12 x ca. 30 g | Bacon, cut into 1" pieces |
| 5 gross | cloves garlic minced |
| 1 Tasse | whipping cream |
| 1 Tasse | Half-and-half |
| 2 gross | egg yolks |
| 1/2 Teelöffel | nutmeg ground |
| 2 Tasse | Mild cheddar cheese (about 8 oz.) |
| 2 Tasse | Grated Fontina, about 8 oz. |
| 1 1/2 Tasse | Freshly grated Parmesan (about 4-1/2 oz.) |
| 12 x ca. 30 g | Tubetti or elbow macaroni |
| 2 Tasse | White-bread crumbs fresh |
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Preheat oven to 425 degrees. Butter 13x9x2" glass baking dish. Saut? bacon until crisp. Transfer to paper towels & drain. Remove all but 1 T. fat from skillet. Add garlic to skillet & saut? until golden. Remove from heat. Whisk cream half & half, yolks, & nutmeg in heavy medium saucepan to blend. Add 11/2 c. Cheddar, 11/2 c. Fontina, & Parmesan & stir over medium-low heat until blended & smooth, about 5 minutes (do not boil). Stir in bacon & garlic. Salt & pepper & remove from heat. Cook pasta until tender but still firm to bite. Drain & transfer to prepared baking dish. Pour sauce over & stir until pasta is coated. Sprinkle with remaining cheddar & Fontina. Bake until sauce bubbles & top is brown, about 15 minutes. Preheat broiler. Sprinkle macaroni & cheese with bread crumbs & broil until crumbs are golden, watching closely to prevent burning, about 2 minutes.
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